Forno Bravo at 10 Speed Press

[james]

Forno Bravo is cooking for a large gathering at 10 Speed Press tomorrow in Berkeley. We are bringing a 43" portable Casa110 oven, and meeting the folks in the 10 Speed publishing community. They publish Peter Reinhart's books, and many of the best cooking and food books in the US.

Lots of Caputo dough, San Marzano tomatoes, etc. -- and 10 Speed has great contacts with Bay Area and wine country chefs, restaurants, food writers, et. al, so we will have to great fresh ingredients to work with. We're looking forward to hundreds of pizzas, and meeting some great folk.

More to report later.
James

[Fio]

How do you make the tremendous amounts of dough for such a huge gathering? I am picturing an industrial mixer with a diesel engine.

[james]

I will post more later, but a quick note to say that we had a great time at 10 Speed. Really good folks, and we ended up cooking with two people who had worked in wood-fired pizzerias, and two young guys who had just graduated from culinary school. We were a machine, and the food was great.

We made about 100 pizzas in a little over an hour.

Peter came up with a wonderful dessert pizza -- I will post that recipe and photos later.

Peter did the dough (30lbs of Caputo) at Wildflour Bakery -- he's friends with the owner. They have a commercial mixer and a 7'x7' Scott oven. Everybody was making dough balls at the event. Lots of fun.

Stand by for the photos.
James